Guava White Chocolate Macadamia Cookies
This is not your average white chocolate macadamia cookie. Guava paste melts into jammy pockets throughout the dough, cutting through the sweetness of white chocolate and buttery macadamia nuts. Last year, my guava bars were such a hit in my Christmas cookie boxes that it did pain me to take them out, but this was such an excellent way to incorporate some of those flavors. This is a soft-baked cookie with a slightly crispy edge, a soft and chewy cookie center, and with real flavor contrast to keep things interesting.
Sometimes, when something is so perfect, you can’t mess with it. That is why this recipe is adapted from the absolutely incredible Sally’s Baking Addiction! Her white chocolate madadamia cookies were my go-to, so this is just a little spin on those.
Why You’ll Love These Cookies
- Soft, thick, and chewy texture thanks to melted butter and an extra egg yolk
- Balanced sweetness from brown sugar, granulated sugar, and creamy white chocolate
- Bright guava flavor that cuts through the richness and keeps every bite interesting
- Chunky mix-ins so you get guava, macadamia, and chocolate in every cookie
Flavor Notes: Guava + White Chocolate + Macadamia
Guava paste brings a concentrated fruitiness that’s both floral and tangy, almost candy-like in the best way. When baked into cookie dough, it softens into jammy pockets that contrast beautifully with:
- White chocolate chips, which melt into creamy sweetness
- Macadamia nuts, adding buttery crunch and richness
Together, the trio creates a cookie that feels warm, tropical, and just a little nostalgic—like something you didn’t know you were craving until now.
Video
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♬ Jingle Bells Swing – Peaceful Reveries
Ingredients
- 2 cups + 2 Tablespoons all-purpose flour 265 grams
- 1 tablespoon cornstarch 8 grams
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter 170 grams, melted + slightly cooled
- 3/4 cup dark brown sugar 150 grams, packed
- 3/4 cup granulated sugar 150 grams
- 1 large egg + 1 egg yolk at room temperature
- 1 and 1/2 teaspoons pure vanilla extract
- 5 ounces guava paste sliced thinly (about 1/4 cup of slices, not packed), plus more for topping
- 1.5 4 oz ounce white chocolate bars chopped or ((1 cup (210g) white chocolate chips, 210 grams)), plus more for topping
- 1 cup roughly chopped macadamia nuts 120 grams
Instructions
- In a small bowl, add the dry ingredients- flour, cornstarch, baking soda, and salt. Mix with a fork or whisk to combine and set aside.
- In a separate large bowl, add the melted butter, brown sugar, granulated sugar, egg, egg yolk, and vanilla extract. Mix with a nonstick spatula or wooden spoon until combined. Add dry ingredients to the wet mixture and mix again to form thick dough. combined. Fold in the chopped white (or chocolate chips, macadamia nuts, and guava slices.
- Cover the dough with cling wrap and place in the refrigerator for at least 2 hours- this is crucial! The cookies will be very thin if you skip this step.
- Remove dough from the refrigerator and preheat oven to 350F. Let the dough sit out while the oven preheats since it will need a little time to soften before you scoop. Prepare a baking sheet with parchment paper.
- Scoop the cookie dough into balls, 2 tablespoons of dough per cookie and place on the cookie sheet leaving at least 3 inches between the cookies. .Bake for 12-13 minutes, half way through the baking, pull the tray out of the oven and place on any additional guava slices. When edges are slightly browned, but the center looks slightly underdone and soft. Remove from oven and now add any reserved white chocolate and/or macadamia nuts, by gently pressing them into the tops of the baked cookies. Look for any "bare" spots that would look pretty with some extra mix-ins!
- Remove from the oven and let cookies to cool. Store cookies in an airtight container at room temperature for up to 1 week.
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